Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe ...

Learn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood! Paella ...

When I make a paella, the rice always becomes soft and squashy, even though I follow the cooking time on the recipe. I am using a short grain rice, but is there a special one I should use.

For an extra-fine texture use a 51-cm (20-inch ... the surface of the rice and continue cooking until the rice is tender. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.

In Spanish cuisine, paella is a must-try rice dish ... Arborio or carnaroli rice is the best type of grain to use. The rice is cooked with broth, butter, onions, wine, and Parmesan cheese.

For an extra fine texture, use at 41-cm (16-inch ... paella from the oven and place the ham-wrapped bonito on the rice. Put the paella back in the oven for a further 3 minutes.

You can also use fresh mussels if you prefer ... Arborio rice will work perfectly well instead of paella rice, if you prefer.

The smoked chicken will take longer to warm up, it’s best to use a pan with a lid on ... Using a metal spatula, scrape the cooked rice from the bottom of the paella pan onto the serving plate.

The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could ... and then stir in the rice.